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Executive Chef 2 - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | State University, Arkansas |
About this job
Sodexo Campus Services is seeking an Executive Chef 2 at Arkansas State University in Jonesboro, AR. Jonesboro is located in northeast Arkansas and is the fastest growing area in the state of Arkansas. This town of 75,000 people offers everything the big cities do but without all the traffic! Come grow your career with us.
Daily responsibilities include:
Daily food production of entrees, theme stations, soup, catering and special function specialty menu items Ordering and inventory responsibilities. HACCP and production records, to include monthly safety audits. Employee training to include monthly safety. Manage a staff of 65 on site non union hourly associates. Oversees the preparation, food quality, portioning, garnishing, ordering and storage of all food. Leadership of staff, employee scheduling and staff hiring decisions. Employee performance reviews. Maintain on site wellness and sustainability standards. Interacts with customers and clients. Training the culinary staff in recipe adherence, overall quality and menu prep methods.
The successful candidate will have a Culinary Degree/Trade School Certificate , a strong working knowledge of food safety & sanitation guidelines, prior experience managing an hourly production staff as well as excellent organizational, communication, computer and customer service skills would be a plus for this role. Prior culinary management experience in campus dining would be a plus for this role.
Position Summary
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.
Qualifications & Requirements
Basic Education Requirement - Technical, Trade, or Vocational School Degree
Basic Management Experience - 2 years
Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Sodexo will require a background check and may require a drug screen for this position.
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer
Options
Daily responsibilities include:
Daily food production of entrees, theme stations, soup, catering and special function specialty menu items Ordering and inventory responsibilities. HACCP and production records, to include monthly safety audits. Employee training to include monthly safety. Manage a staff of 65 on site non union hourly associates. Oversees the preparation, food quality, portioning, garnishing, ordering and storage of all food. Leadership of staff, employee scheduling and staff hiring decisions. Employee performance reviews. Maintain on site wellness and sustainability standards. Interacts with customers and clients. Training the culinary staff in recipe adherence, overall quality and menu prep methods.
The successful candidate will have a Culinary Degree/Trade School Certificate , a strong working knowledge of food safety & sanitation guidelines, prior experience managing an hourly production staff as well as excellent organizational, communication, computer and customer service skills would be a plus for this role. Prior culinary management experience in campus dining would be a plus for this role.
Position Summary
Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.
Qualifications & Requirements
Basic Education Requirement - Technical, Trade, or Vocational School Degree
Basic Management Experience - 2 years
Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Sodexo will require a background check and may require a drug screen for this position.
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer
Options
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